Chocolate Guinness Cake

I found this cake on pinterest.  I had Rumchata frosting in the freezer from a previous cake and decided to use that for the frosting!  The Cake is delicious!  Heavy and tasty!  The frosting adds a ton of flavor!

Chocolate Guinness Cake
The icing on the top of the cake resembles the famously frothy head that sits on top of a pint of stout!

for the cake:
1 cup Guinness
2 sticks unsalted butter, cubed or sliced (I used salted)
3/4 cup unsweetened cocoa
2 cups sugar
3/4 cup sour cream
2 eggs
1 tablespoon vanilla extract
2 1/4 cups flour
2 1/2 teaspoons baking soda

for the topping:
11 oz  Philadelphia cream cheese
1 1/4 cups confectioners’ sugar (icing sugar)
1/2 cup heavy cream (double or whipping cream)

Preheat the oven to 350°F and grease a 9 inch springform tin.

Pour the Guinness into a large pot. Add the butter cubes or slices and heat until the butter melts, then whisk in the cocoa and sugar. In a separate bowl, beat the sour cream with the eggs and vanilla, then pour into the beer and butter mixture. Lastly, whisk in the flour and baking soda. Pour the cake batter into the greased tin and bake for 45 minutes to 1 hour. Leave to cool completely in the tin on a cooling rack, as it’s quite a damp cake.

When the cake is completely cold, sit it on a flat platter or cake stand to ice it. Lightly whip the cream cheese until smooth, sieve over the confectioners’ (icing) sugar and then beat them both together. (Alternatively, you can do this in a food processor, putting the unsieved icing sugar in first, and blitz to remove lumps before adding the cheese.) Add the cream and beat again until it’s a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.